Crawfish Enchiladas Recipe
Delicious homemade crawfish enchiladas recipe that is a great use of those leftover crawfish tails.
Equipment
Ingredients
- 1 Tablespoon Unsalted Butter
- 1 Each Yellow Onions chopped
- ½ Each Green Bell Pepper chopped
- 3 Cloves Garlic chopped
- 1-½ Cups Cooked Long Grain Rice
- 1 (15 Ounce) Can Red Kidney Beans
- 1 (15 Ounce) Can Fire Roasted Corn
- 1 Cup Chicken Broth
- ⅓ Pound Smoked Sausage chopped into small pieces
- 1 Pound Crawfish Tails
- 1 teaspoon Creole Seasoning
- Salt and Pepper to taste
- 2 (10 Ounce) Cans Red Enchilada Sauce
- 2 Cups Provolone cheese shredded
- 12 Each Flour Tortillas
Instructions
- Pre-heat the oven to 350°F. Add the butter to a large skillet and turn on medium-high heat.1 Tablespoon Unsalted Butter
- Add the chopped onions, bell peppers, and garlic and cook until translucent.1 Each Yellow Onions, ½ Each Green Bell Pepper, 3 Cloves Garlic
- Add the cooked rice, canned red beans, fire roasted corn, chicken stock, smoked sausage and Creole seasoning. Bring to a boil.1-½ Cups Cooked Long Grain Rice, 1 (15 Ounce) Can Red Kidney Beans, 1 (15 Ounce) Can Fire Roasted Corn, 1 Cup Chicken Broth, ⅓ Pound Smoked Sausage, 1 teaspoon Creole Seasoning, Salt and Pepper to taste
- Reduce the heat and add the crawfish tails, cook for a further 2 minutes, until the crawfish is warmed through.1 Pound Crawfish Tails
- Pour a little of the enchilada sauce into the bottom of a 9x13 casserole dish.2 (10 Ounce) Cans Red Enchilada Sauce
- Spoon some of the crawfish mixture into a tortilla, sprinkle some cheese and roll it up. Place seam down into the casserole dish. Repeat with the remaining tortillas and crawfish mixture.2 Cups Provolone cheese, 12 Each Flour Tortillas
- Pour the enchilada sauce over the tortillas then sprinkle the remaining cheese over the top.
- Bake in the oven for 20-30 minutes, until bubbly around all the edges.
- Garnish with chopped parsley or green onions.
Notes
Serve with avocado, sour cream, corn chips, just like regular enchiladas.
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Nutrition
Serving: 1g | Calories: 585kcal | Carbohydrates: 65g | Protein: 30g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Cholesterol: 104mg | Sodium: 1097mg | Fiber: 5g | Sugar: 3g
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